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  • From a $500/plate restaurant, you expect certain things. The level of service was there. The food, however, was uninspired, dull and, at times, just plain bad. My date and I have been to several Michelin star restaurants. We are by no means "foodies" (I hate that term), but we have a fair amount of experience with fine dining. We had the 9 course tasting menu with wine pairings. When we went to Ria, the wine pairings opened my eyes to a whole other level of enjoyment. The wines themselves were tasty and when paired with the food - divine. I had no idea wine could do the things they did. Here, the wines on their own were mediocre, at best. I didn't see any connection to the food. I like caviar. The caviar dish tasted like emulsified puke with a slight hint of caviar flavor. I can't remember what the next fish dish was. It tasted wonderful. It smelled like a decaying corpse. I'm not sure what level of refinement I need to appreciate that. It's hard to screw up seared foie gras. Somehow, they did it. If you ignored the overpowering kumquat addition, the foie gras dish was good. Truffle and artichoke soup - their specialty. Excellent! This is the minimum of what all of the courses should be at this price point. Beef and carrots - their best dish. The flavors surprised me and worked beautifully together. The cheeses - incredible. It did what the wine pairings at Ria did. It made me want to go out and buy every cheese I can to taste and experience it. The flavors were SO intense. The coconut 6 ways dessert was boring and bland. It tasted like unsweetened, unflavored shaved ice. The last chocolate dessert was something you could buy at Starbucks. Plain and mediocre. There were some all-star courses, but as I said, at this caliber of restaurant and price point, every single course should be incredible. I've spent this much at a restaurant before and felt like it was well worth it. I walked away extremely angry and upset here. There are so many fantastic restaurants in Vegas for $100/plate or less. Stay away from here.
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